Recipes with Rome

Mocha truffle balls

Getting all the ingredients in a bowl and stir them together with a spoon. Knead then truffle mass with your hands and form it into small balls. Store the truffle balls cold until they should be eaten. They can hold up to 4-5 days in the refrigerator

Råsyltede plums with Rome

Came the washed plums on pure glass. Bring water, sugar, vanilla, lemon slices and Rome to a boil and let it boil for 10 minutes Take the Pan from the heat and add atamon. Pour the brine over the yolks, which made koghede cold. Stir in yolks in 2-3 days

Pickled cherries with rum sugar free

The cherries are washed and udstenes (easy with the round side of a hairpin). The water, lemon juice and sweetener brought to the boil and pour into the cherries. They should only just cooked up on a low heat, taken up with a slotted spoon and place in atamons

Romhjerter

Mix the flour, baking powder, sugar and ground almond in a bowl and crumble the butter into. Add vanilla sugar, lemon peel, eggs and rum, and knead the dough together into a ball. Wrap it in foil, and let the rest cool 1-2 hours. Stir the glaze together.

Gateau pigalle

Let thaw half plates fillet. Chicken, smut, grate and mal tonsils. Stir eggs, sugar and fat for the filling smooth. Add the rest of the ingredients for the stuffing and mix it well. Share a dejplade lengthwise and place the fillet plates a little over each oth

Stuffed rommarcipaner

Chop the raisins, and mix them with Marzipan, almonds and rum this may possibly. be done in a food processor. Rolled into balls and placed in the refrigerator, while the chocolate is melting over a water bath and warmed up. Overdrawn with chocolate and garn

Romsvesker in marzipan

Put sveskerne soaked in rum. Marcipanen with a little icing sugar and knead roll it into a sausage. Cut 15 uniform slices. Press them large, half prunes and take the stones out. Put a half prune on each slice and fold together svesken. Roll them to eggs in

Plum cake

Chop the stuffing and mix it with 1 tbsp. of the flour. Tube soft fat and sugar together well. Stir in the eggs one at a time. Mix the flour, baking powder and grated orange peel and stir it in alternating with rom. Pipe the filling into the dough in a well